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Subject: NO MORE mashed potatoes


From: Fradybunch <fradybunch[at]>
Date: Tue, 16 Feb 1999 17:10:15 -0500
Well, after dinner last night, my family informed me they just can't take
any more mashed potatoes.  They also informed me that adding something such
as parmesan or garlic or anything to them still makes them mashed potatoes.
After offering all of them the opportunity to do the cooking for a while,
and having no takers, I have decided that I agree.  We have been on a mashed
potato binge.

I need new potato recipes - anything but mashed potatoes or potato
pancakes - they contain mashed potatoes!!!

Thanks for your help.


From: sf[at] (sf)
Date: Tue, 16 Feb 1999 20:11:26 GMT
Gee, that reminds me of the day my husband looked at his plate and
said:  "My favorite vegetable, again.... squash."  in a way that made
it clear he didn't mean it.  

I'd been serving zucchinni, spaghetti, patty pan, crookneck,
butternut, acorn - you name it, but very little in the way of beans,
carrots or corn for months.  I just didn't think about the fact that
they were all a type of squash.  Up to that point, if you'd asked me
what my favorite vegetable was, I wouldn't have said "squash".


From: carol_arie[at] (Damsel in dis Dress)
Date: Tue, 16 Feb 1999 22:23:17 GMT
Fradybunch spake unto us, saying:
>Well, after dinner last night, my family informed me they just can't
>take any more mashed potatoes.

I love au gratiins and scalloped potatoes.  I don't have specific
recipes, but maybe someone else has something handy.

Have you also thought of other starchy side dishes that could replace
those mashers?  Rice, macaroni, barley, all kinds of good stuff is out

Good luck on de-borifying your meals!  (I just made that word up!)


From: Goomba <goomba[at]>
Date: Tue, 16 Feb 1999 17:24:45 -0500
Why so many potatoes??  No rice, pasta or anything else??


From: Fradybunch <fradybunch[at]>
Date: Tue, 16 Feb 1999 17:35:32 -0500
We do actually have other starches occasionally, such as pasta and rice, but
since we grow too many potatoes in our garden :^0 , we tend to eat many more
of them, because we don't actually have to purchase them!!!

As for de-borifying a meal, I'm ALWAYS trying to combat that!!!


From: carol_arie[at] (Damsel in dis Dress)
Date: Tue, 16 Feb 1999 23:01:25 GMT
Fradybunch spake unto us, saying:
> but since we grow too many potatoes in our garden :^0 , we tend
>to eat many more of them, because we don't actually have to purchase

Okay, now I'm jealous!  *grin*

Well, my lunch today was leftover baked potatoes, cubed with the skins
on, and fried with onions, cubes of leftover ham, salt, and pepper.
It was wonderful!  I just regret not having green peppers on hand.

Potato soup is a favorite of ours, and 'taters are great, tossed in
with beef and pork roasts.

Do you ever do a 'potato bar' for your family dinners?  Baked potatoes
for everyone, then fill the table with assorted toppings so each
person can make a custom 'tater.

Examples:  sour cream, chopped onions, green peppers, chives, bacon
bits, cheese, chili, broccoli, anything that tickles your fancy
(provided, of course, that you have a ticklish fancy!)

Does that help ... at all?  <helpless look>

Carol, willing to help you eat those homegrown potatoes


From: S. John Ross <sjohn[at]>
Date: 17 Feb 1999 16:42:20 GMT
If "using up lots of potatoes" is the idea, then don't forget yummy potato
soups and chowders.

2-4 potatoes, peeled, in half-inch cubes
Black Pepper
1/4 lb salt pork, chopped
1 small onion, chopped fine
1 pint heavy cream
Two 6.5 ounce cans chopped clams
	In a large saucepan, bring four cups of salted water (2 tsp salt) to a
rolling boil, and toss in the cubed potatoes. Bring to a boil. Immediately
remove from heat into a heat proof bowl containing 1 tsp each thyme and
black pepper; cover the bowl.
	Add salt pork to same saucepan and toss on high heat for about four
minutes. Add onions and do the same, tossing until they become lightly
	Discard two cups of the water from the potatoes. Toss two tsp flour over
the bacon and onions and toss lightly. Quickly return the remaining water
and potatoes to the saucepan. Bring to a boil, stirring well. Add 1 tsp
salt. Reduce heat and add clams and juice, stirring in a little at a time.
Do the same thing with the cream. Serve with pilot crackers or cubed French
bread. Under $4.00 per batch, makes about 2 quarts.
	Substitutions: Two dozen shucked hard-shell clams equals something like
two 6.5 oz. cans of chopped clams. Bacon substitutes well for the salt
	Potato Soup: Omit the salt pork, replace with 6 tbsp butter. Omit clams.
Add a big handful of wagon-wheel noodles.


From: May's Pearls of Wisdom <veckerts[at]>
Date: Tue, 16 Feb 1999 15:33:35 -0800
Here's a couple of ideas....May

                     *  Exported from  MasterCook  *

                            Scalloped Potatoes

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Dinner                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Lbs           Potatoes -- Peeled And Sliced
     1/4                Butter
   2      Tbsp          Flour
   2      Cups          Milk
   1      Tsp           Salt
     1/4  Tsp           Pepper
   2      cups          cheddar cheese -- shredded

Cook potatoes in lightly salted boiling water in large saucepan for 5 minutes.
Preheat oven to 375 deg.  Melt butter in medium size saucepan.  Stir in flour
until smooth. Stir in milk, salt and pepper.  Cook over medium heat, stirring
constantly, until mixture thickens and boils about 2 min.  Remove from heat;
stir cheese.  Spoon half of the potatoes into prepared baking dish; add half the
sauce.  Stir gently to mix well.  Add remaining potatoes and sauce; stir to
mix.  Cook 45min. or until brown on top.
                   - - - - - - - - - - - - - - - - - -
                     *  Exported from  MasterCook  *

                       Luchow's German Potato Salad

Recipe By     : Luchow's German Cookbook by Jan Mitchell
Serving Size  : 2    Preparation Time :0:00
Categories    : Potatoes                         Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            potatoes -- 3 medium
   6      slices        bacon -- diced
   1      med           onion -- diced
     1/2  c             vinegar
     1/2  c             stock
   1      tsp           salt
     1/4  tsp           pepper
   1      tsp           sugar
   1                    egg yolk -- beaten

Scrub potatoes; rinse.  Boil in jackets; let cool.  Peel and cut in 1/4-inch
slices.  Cook bacon in hot pan until crisp.  Add onion; stir and cook until
transparent.  Add vinegar, stock or bouillon, and seasonings.  Stir; let come to
a boil.  Stir in egg; remove from heat and pour over potatoes.

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From: ctinbc[at] (CT in BC)
Date: 17 Feb 1999 00:00:18 GMT
If you have any baby potatoes, we like them just peeled around the middle and
steamed in the Micro.  Then toss with butter and lots of garlic.  I was going
to suggest twice baked potatoes too, but that is a lot like mashed potatoes put
back in the skin.  You might get busted for that one.
Good Luck,


From: Alan Boles <boles[at]>
Date: Tue, 16 Feb 1999 18:28:22 -0800
Potato croquettes (tater tots) lots of recipes out there...


From: Nexis Robinson <nexis[at]>
Date: 17 Feb 1999 00:13:00 GMT
Well, let's see here....
You can make :
fried potatoes
scalloped potatoes
au gratin potatoes
baked potatoes
twice baked potatoes
roasted herbed potatoes
french fries
and...for a real different way to prepare them....gnocchi!
I'm sure you know how to make them fried, baked, and french fried. AuGratin
are not my favorite ( I don't like cheese sauce on any of my veggies) so I
don't have a recipe for them.
For twice baked, bake them and then scoop out the middles. Mix with what
sounds good mom likes cream cheese and chives, my sister likes tiny
broccoli florets and swiss cheese....then either spoon or, if you wann get
fancy, use a pastry bag to pipe the taters back into the skins. Bake again
until the taters are starting to turn golden.
For roasted, you can use butter, cooking spray, olive oil...whichever you
like. If it's butter, it should be soft or melted of course. Coat the taters
after you've quartered or cubed them, and then sprinkle with your favorite
herbs. I like olive oil with rosemary and oregano, and then, just before
they're done, I add some minced garlic.
For scalloped, I do it my moms way which may be different than other ideas.
I slice the taters and then layer them in a buttered baking dish with flour,
milk, slat, pepper, and browned pork chops. Bake until taters are fork
tender, meat is cooked through, and sauce thickens.
And here is a recipe for the gnocchi. You can serve it with olive oil and
parmesean, or tomato sauce, broth, bacon or ham and cheese....whatever you

3 med size potatoes
1 tbsp butter
1/4 cup flour
1 egg, beaten
4 tbsp butter, melted (optional)
salt and pepper
Peel, cut and cook the potatoes until tender in boiling water, then drain
thoroughly. Press thru a sieve or potato ricer, or mash them, and then cool
slightly. Beat in 1 tbsp butter, flour, salt and pepper, then gradually add
enough egg to bind the mixture without making it sticky or sloppy. On a
floured board, roll with hands into a cyliner (about 3/4" thick) and then
cut the cylinder into 1 inch pieces. Using the tines of a fork roll the
pieces into a semi-ball shape. Heat salted water until just before boiling
(water should be trembling), then add the dumplings and cook 10-12 min or
until firm. Drain well and top with melted butter if desired.

Enjoy :)



From: Alan Boles <boles[at]>
Date: Tue, 16 Feb 1999 18:42:02 -0800
Take a washed potato and slice it thin (but not all the way through) fan it
out a little. Insert onion slices between pieces of potato alternate with
garlic slices (I use elephant garlic) put a pat of butter on top .  Liberal
salt  and peper and wrap in tinfoil and bake. Better on BBQ but adequate in


From: Lynn K Busby <lynn[at]>
Date: Wed, 17 Feb 1999 22:30:14 +0000
Alan Boles writes
>Take a washed potato and slice it thin (but not all the way through) fan it
>out a little. Insert onion slices between pieces of potato alternate with
>garlic slices (I use elephant garlic) put a pat of butter on top .  Liberal
>salt  and peper and wrap in tinfoil and bake. Better on BBQ but adequate in

Thank you for this one!  I am mad about potatos (even the mashed ones!)
But this is without doubt the most tempting potato recipe I have ever
come across!  Trying it this weekend!  Unfortunately definately NOT
barbeque weather, so oven will have to do.


From: S. John Ross <sjohn[at]>
Date: 18 Feb 1999 13:50:05 GMT
Lynn K Busby wrote:
>But this is without doubt the most tempting potato recipe I have ever
>come across!  Trying it this weekend!  Unfortunately definately NOT
>barbeque weather, so oven will have to do.

Please post your results with this. Our family has done similar things on
the BBQ grill for a long time, but I've never tried it in the oven (we just
use onion slices, plus a splash of oil, vinegar, and a bit of tarragon).
Any leads on appropriate temperature and time would be helpful! Thanks.


From: sf[at]pipeline.commmm (Barbara)
Date: Sat, 20 Feb 1999 18:48:08 GMT
Potatoes Anna is very similar.  Much less "stuff", though.  Sliced
potatoes &amp; clarified butter (salt &amp; pepper).  Heat a caste iron pan,
pour in enough butter to coat the bottom and put in the first layer as
a pretty, overlapped configuration (a la galette) because it will be
your top when serving.  layer the rest of the potatoes, sprinkling
butter over every so often and the top can either be a mishmash or
pretty like the bottom.  One last basting with butter and cook on low
with the lid on until the potatoes are will cooked and the bottom is a
crusty brown.  

Now, you need to make a decision.  The REAL way to do this is to slide
the potatoes out onto a pan and put them back in invereted, so the top
now browns.  If you are a "chicken", it's oven time.  Lower the rack
and broil until the top is browned evenly and crusted.  NOW, take out
the pan and invert onto a serving platter.  Your pretty overlapped
pieces will be on top.  Slice like a pie and serve.


From: Andy <tranch[at]>
Date: Tue, 16 Feb 1999 20:02:07 -0600
    Here's a couple different recipes;

                     *  Exported from  MasterCook  *
                         Potato and Carrot Puree
Recipe By     : Pierre Franey Cooks With His Friends - Pierre Franey
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Idaho potatoes -- peeled and cubed
     3/4  pound         carrots, peeled, -- cut into 1" pieces
     1/2  cup           onion -- sliced
                        salt and white pepper -- to taste
   1      tablespoon    olive oil
     1/2  cup           milk -- warmed
     1/8  teaspoon      nutmeg
   2      tablespoons   cilantro -- finely chopped
   Place potatoes, carrots and onion in a saucepan, add water to cover and
salt. Bring to a boil, reduce heat and simmer 20 minutes, or until tender.
   Drain potatoes and carrots and put through a food mill or potato ricer.
Return to pan. Add white pepper and olive oil and blend well with a wooden
spoon. place over low heat and add the warm milk gradually, blending with
the wooden spoon. Add the nutmeg and cilantro, beating rapidly. Serve
                   - - - - - - - - - - - - - - - - - -

                     *  Exported from  MasterCook  *
                          Potato Dressing Balls
Recipe By     :
Serving Size  : 15   Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    baking potatoes -- cut into 1" cubes
   2      tablespoons   butter
   1      cup           celery -- chopped
     1/2  cup           onion -- chopped
     1/4  cup           parsley -- minced
   2                    eggs
  18      slices        white bread, torn into small pieces
   1      cup           butter -- melted
   1      cup           milk
     1/4  teaspoon      Tabasco sauce
     1/4  teaspoon      thyme
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
   In a medium saucepan cover potatoes with cold water, bring to a boil,
over medium high heat, cover and cook until tender, about 20 - 25 minutes.
Drain, put through a ricer, place in a bowl and beat until smooth.
   In a medium skillet melt 2 tablespoons butter over medium heat and sauté
celery and onion until onion is translucent, about 10 minutes. Add parsley,
stir, remove from heat and set aside.
   In a large mixing bowl beat eggs until foamy. Stir in bread, melted
butter, milk, Tabasco sauce, thyme, salt and pepper. Add celery onion
mixture, then stir in potatoes.
   Using an ice cream scoop, or a 1/3 cup measure, form the dressing into
about 20 balls and place on a lightly oiled baking sheet, or in buttered
muffin tins.
   Bake in a preheated 375 degree oven until golden brown, about 25 minutes.
Serve hot.
                   - - - - - - - - - - - - - - - - - -

                     *  Exported from  MasterCook  *
                             Potato Turnovers
Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          flour
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   2                    egg
     2/3  cup           vegetable oil
   2      tablespoons   water
   1      cup           onion -- chopped
   6      tablespoons   butter
   1 1/2  cups          potato -- mashed
   1                    egg
   1      teaspoon      salt
     1/4  teaspoon      pepper
 For the dough:
   Combine the dry ingredients and make a well in the center. Add oil, eggs
and water and gradually incorporate flour into mixture to make a soft
pliable dough. Knead until smooth. Place in a bowl and let rest while you
make the filling.
For the filling:
   In a medium skillet, over medium heat, sauté onions in the butter until
golden. Remove from heat and stir in mashed potatoes, egg, salt and pepper.
Mix well to combine.
   Preheat oven b to 375 degrees.
   Turn dough out onto a lightly floured surface and roll out to 1/8 inch
thick. Using a 3 inch circular cutter cut the dough into rounds. Place 1
tablespoon of the potato filling in the center of the round. Moisten the
edges with a bit of water, fold, and pinch to seal. Place on a baking sheet
and bake for 25 - 30 minutes.
                   - - - - - - - - - - - - - - - - - -
NOTES :    When first baked these pastries are firm. When allowed to cool
and reheated they become softer and have a more mellow taste.
   Makes about 2 1/2 dozen
                     *  Exported from  MasterCook  *
                    Potato, Tomato and Rosemary Gratin
Recipe By     : Gourmet Magazine - March 1998
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion
   1      clove         garlic -- minced
   1      16 oz. can    whole tomatoes
   2      pounds        red potatoes
   5      tablespoons   olive oil
   1      teaspoon      fresh rosemary -- minced
     1/3  cup           water
     1/4  cup           Parmesan cheese -- grated
                        salt and pepper -- to taste
   Cut onion crosswise into 1/2 inch thick slices. Drain tomatoes and
coarsely chop. Peel potatoes and cut crosswise into 1/4 inch thick slices.
   Preheat oven to 350 degrees.
   In a heavy skillet heat 1 tablespoon oil, over medium high heat and sauté
potatoes, turning, until golden brown on both sides. Transfer to a bowl and
set aside. In the same skillet, add 1 tablespoon oil and sauté onion until
   Add onions to potatoes and stir in tomatoes, garlic, rosemary, salt and
pepper to taste. transfer mixture to a shallow baking dish, drizzle with
water and remaining oil. Sprinkle with Parmesan.
   Bake until potatoes are tender and beginning to brown, about 30 minutes.
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From: justanh[at] (JUST AN H)
Date: 17 Feb 1999 02:23:36 GMT
Here's a simple potato recipe that's sure to be a hit:


     4 medium potatoes
     1 stick butter
     A pair of steady hands

Heat oven to 400 degrees.  Peel potatoes.  Lay the potatoes on a cutting board
and, with a very sharp and thin  knife, slice them as thinly as you possibly
can .... without cutting all the way through.  Slice them to within 1/4 inch of
the bottom.

Fan the  sliced potatoes (being careful not to break them) and place them in a
small baking dish.  Pour melted butter over them, sprinkle them generously with
paprika and bake for an hour ... basting them every 15 minutes.



From: skatty05[at] (Skatty05)
Date: 17 Feb 1999 06:50:48 GMT
Tater Skins

Bake the taters

scoop out a lot of the inside, but not all

Deep fry the skins until the inside in golden in places

Put a mixture of fried bacon (chopped up) greated cheddar and chopped green
onions in the shells.

Bake again at 350 until the cheese melts

Salt liberally, dip in sour cream.  

Just like Bennigan's


From: aem <aemretd[at]>
Date: 17 Feb 1999 07:25:38 GMT
JUST AN H wrote:
> Heat oven to 400 degrees.  Peel potatoes.  Lay the potatoes on
> a cutting board and, with a very sharp and thin  knife, slice
> them as thinly as you possibly can .... without cutting all the
> way through.  Slice them to within 1/4 inch of the bottom.

   Another way to do the slicing is to put the potato in a wooden
spoon.  The sides of the spoon will keep you from slicing all the
way through.


From: S. John Ross <sjohn[at]>
Date: 17 Feb 1999 16:39:35 GMT
A nice alternate starch that a lot of people overlook is white hominy,
which is tasty served simply with a bit of butter and salt&pepper, and also
holds other flavors well - a casserole of it with cheddar, for instance,
makes a nice side dish.

As for potatoes themselves - I like them scalloped. I also like boiled new


From: Paul Ferrara <paul[at]>
Date: Wed, 17 Feb 1999 23:17:59 -0500
I often toss quartered potatoes in olive oil, salt, and pepper and then
spread them out in a pan and bake at 400 deg until brown.  For a variation,
I sprinkle with Emeril's Essense.

I also do a quick rice pilaf quite often.  Cook rice in chicken broth
instead of water and throw in some peas.


From: saygnite[at] (Saygnite)
Date: 17 Feb 1999 18:39:31 GMT
One of my favorites:

Oven-Roasted Potatoes &amp; Zucchini With Garlic

7 medium red-skin potatoes, washed
2 medium zucchini
3 cloves garlic, peeled
leaves from 2 sprigs fresh, rosemary or 1 tbsp d
1/2 teaspoon fine sea salt
1/2 cup olive oil
coarsely ground black pepper

Preheat oven to 350 degrees.  Cut potatoes and zucchini into 1-inch-long
chunks, ˝" thick.  Place zucchini in bowl and cover with plastic wrap; set

Mince garlic with rosemary and sea salt until mixture is almost a paste. 
Combine garlic paste with olive oil in 14-by-9-inch baking dish.  Add potatoes
and coat well with mixture.  Roast 30-35 minutes, turning potatoes once or
twice during roasting.

Add zucchini to baking dish and toss vegetables well.  Return pan to oven and
roast another 20-25 minutes, or until zucchini is soft but not mushy and
potatoes are golden brown.  Sprinkle with pepper and serve immediately.  Makes
4 servings.

From Mary Ann Esposito's 'Nella Cucina'.   Christie Aspegren, September 93
Round Robin.


From: Lynn K Busby <lynn[at]>
Date: Wed, 17 Feb 1999 18:49:11 +0000
Cut up the required amount of peeled potatoes, cut into slices about
half inch thick.  Slice about half the amount of onions.  Grate cheddar
cheese, about 2oz per person.  Layer all of this in an oiled oven proof
dish, finishing with cheese (grate more if you need to),seasoning each
layer with salt and pepper. Pour over a small carton of single cream.
Bake until the potatos are soft.

Similarly slice the potatoes and onion, sautee for a few mins in some
butter (until the onions begin to soften and the potato JUST starts to
brown.  Pour over enough good stock (any kind) to cover, season then
cook on a low heat until the potatos are soft and most of the liquid had


From: Sean <sean.leeders[at]>
Date: 17 Feb 1999 19:55:59 GMT
OK, sure they want you to get rid of Mashed Potatoes, but when you have
them again some time, try this:

Be aware, this idea is stolen directly from a Chicago restaurant called the
Mashed Potato Club.

Make some good mashed potatoes according to whatever recipe you like.  
(mine is skin on, sour cream, lots o' garlic, black pepper, and cayanne
Then let everyone decide what they want on them.  The emphasis is they can
put _ANYTHING_ they want on them.  Make a quick list of available things in
the kitchen.  
Include meats, vegetables, fruit, spices, candy, syrup, cheeses, anything
and everything.
Then mix up their special orders.

Though they will probably stick with somewhat normal things to put on, it's
having the option of putting M&Ms in your mashed potatoes if you want that
is important.  And they won't feel like it's eating what was put in front
of them, they chose.  Make sure they know it's a special occasion so they
don't ask for it every time you serve mashed potatoes.  You might want to
write all of the options down because kids have learned not to ask for
Cherios on their potatoes.  Make it fun.

Personally, at the Mashed Potato Club, I like jalapenos, black bean hummus
and chedar cheese.
I haven't built up the nerve, but M&Ms sound like they would go well too.


From: cryambers[at] (Cryambers)
Date: 18 Feb 1999 15:38:17 GMT
This is potato dish I make often.


          *  Exported from CookWorks for MasterCook II  *

Indian-Spiced Potato Gratin

Recipe By     : New York Times Magazine, April 28, 1996, p. 70.
Serving Size  : 6
Preparation Time: 0:00
Categories    :

Amount   Measure              Ingredient -- Prep
-------- -------------------- ------------------
1        tablespoon           unsalted butter -- plus additional for greasing
2                             large onion -- halved lengthwise and thinly
sliced crosswise
1        tablespoon           ground cumin
1        teaspoon             ground turmeric
         pinch                cayenne pepper
1 1/2    teaspoons            kosher salt
                              freshly ground pepper -- to taste
2        cloves               garlic -- peeled and minced
3                             large baking potato -- peeled and cut into
1/16-inch slices
1        cup                  heavy cream

Preheat oven to 350°.  Melt the butter in a large skillet over medium-low heat.
 Add the onions and cook, stirring frequently, until onions are carmelized,
about 30 minutes.  Set aside.  
In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper. 
Stir in the garlic.
Butter a 13-by-9-by2-inch baking dish.  Layer half of the potatoes in the dish,
overlapping them slightly.  Sprinkle with half of the spice mixture.  Cover
with the onions.  Layer the remaining potatoes over the onions.  Sprinkle with
the remaining spice mixture, and pour the cream over the top.
Cover with aluminum foil and bake until the potatoes are tender, about 1 hour. 
Let cool slightly, cut into rectangles and serve.  (The potatoes can be made
ahead and reheated in a low oven, covered with aluminum foil.) 

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